Where to Celebrate New Year’s Eve 2016
If you’re still thoroughly shell shocked from the year that was, and trepidatious (to put it mildly) about the year yet to come, there’s never been a better reason to let it all hang loose on New Year’s Eve. For a short while, at least, you can forget your troubles in the bubbles of a glass of complimentary champagne — not to mention feast like there’s no tomorrow at spots like Loring Place, Augustine and more.
Augustine
Keith McNally may have just opened his sumptuous French bistro, Augustine, but he’s already going all out for the New Year; offering three seatings of a $300 menu, executed by chefs Shane McBride and Daniel Parilla. Sound spendy? Just get a load of this lineup — courses include a spread of Caviar, Salmon Gougeres and Island Creek Oysters, followed by Foie Gras Torchon served with a “petite brioche maison,” Celery Root Veloute lapped around bay scallops and black truffle, Ricotta Cavatelli crowned with shaved white truffle in an aged pecorino beurre fondue, Turbot Grenobloise paired with truffled potato fourchette, Wagyu Sirloin teamed with oxtail “daube,” cepe fricassée and potato mousseline, and a selection of Passion Fruit and Banana Vacherin Petit Fours!
Read MorePorchlight
Danny Meyer’s first bar may be steps away from the West Side highway, but if you swing by on New Year’s Eve, you’ll be instantly transported to a cabin in the woods. For $170 (with $20 benefiting Experience Camps), the adults-only summer camp party will include a live bluegrass band, games like cornhole and scavenger hunts, cocktails such as “Bug Juice” and the “Trust Fall” (as well as mugs of bourbon and chartreuse-spiked hot chocolate), “On the Trail” hors d’oeuvres including Hot Dogs with Truffled Celeriac Slaw and Grown-Up Ants on a Log, “At the Canteen” main courses like Stuffed Wild Boar and Winter Vegetable Stew, and sweets such as Trail Mix, Ambrosia and S’mores. And FYI, there are no tuxedos allowed — be sure to wear your fleece and flannels!
Read MoreLoring Place
The highly anticipated debut from Jean-Georges Vongerichten’s longtime right-hand man, Dan Kluger, will be serving its full menu on New Year’s Eve, as well as holiday specials. Expect breads, spreads and snacks like Baked Ricotta and Roasted Kabocha with grilled sourdough, small plates such as Tuna Tartare with sunchokes, tarragon and ginger, pastas and pizzas including Paccheri tossed with romanesco and pies piled with bacon, radicchio and dates, and wood-grilled entrees like Peking Duck, paired with Tuscan kale, almonds and poached quince.
Read MoreWestlight
If you want to score a front row seat to the midnight fireworks released over the Manhattan skyline, there’s no better spot than Westlight in the William Vale hotel; a seriously luxe rooftop bar, situated 22 stories above the city. Ranging from $225 per person to $2,500 for a table, tickets include passes canapes and raw bar towers, courtesy of chef Andrew Carmellini, as well as specialty cocktails and dancing — so don your most festive attire, and party down in a glorious, glassed-in perch overlooking the East River (no need to drink and drive; simply book a room afterwards!)
Read MoreTapestry
At $85 for four-courses (with complimentary champagne and optional wine pairings for $30), Michelin-starred chef Suvir Saran’s menu combines his New Delhi background, American techniques, and flavors from all over the world. Expect Scallops and Caviar with clothbound cheddar and blood orange beurre blanc, Paneer, Sultana and Almond Croquettes with frisee, grilled figs and tamarind chutney, and a “Gentleman’s Surf and Turf;” accented with tellicherry peppercorn, parsnip puree, roasted wild mushrooms and duck egg hollandaise.
Read MoreBessou
This utterly charming new Japanese hideaway on the Bowery is serving a $50 Osechi, the traditional meal eaten around New Year’s in Japan. Since it’s meant to be a reflective experience, with each dish symbolizing something different, expect to find Datemaki (golden rounds of egg and fishcake, which are a wish for sunny days ahead), Renkon no Nitsuke (fried lotus root, whose many holes allow you to look through to the year ahead), and Kohaku Namasu (red and white vinegared daikon, whose colors represent happiness and celebration), all served with a traditional Ozoni Soup, made with grilled mochi, matsutake mushroom, chicken and yuzu.
Read MoreLe Coq Rico
Unsurprisingly, chef Antoine Westermann is breaking out a goose for the $138 New Year’s Eve prix fixe at his poultry-focused restaurant. And it’s not just any bird — it’s a rare 13th-century heritage breed, prepared Alsatian-style with a stuffing of winter herbs and spices, and served with gnocchi, sour cream and apple cinnamon red cabbage. For an extra $60, you can even include a black truffle pairing; 15 grams of fresh, Noir du Tricastin black truffles, to be shaved over each course as your heart desires!
Read MoreMassoni
The high-low New Year’s menu at Massoni (a new, “inauthentic Italian” restaurant) is thoroughly representative of the hospitality group behind Talde. For $150 for an earlier seating (or $250 in the hours leading to midnight, which will also cover a champagne toast on the roof, as well as an open bar and dance party), quirky courses include Tater Tots with mascarpone and caviar, White Truffle and Egg Pizzas, Malfalde Black Truffle Carbonara, Rigatoni with king crab alla vodka sauce, 30-day dry-aged NY Strip Steaks, 2-pound Lobster Fra Diavolo, and Sundaes big enough for two.
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